Best Crispy Cauliflower With Olives Capers And Parsley Recipes

Cauliflower With Olives, Capers and Parsley image

Provided by dicentra

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup kalamata olive, finely chopped
1 tablespoon capers, drained and finely chopped
3 tablespoons red wine vinegar
1/2 cup olive oil
3 1/4 lbs cauliflower florets
3 tablespoons parsley, chopped

Steps:

Combine first 3 ingredients and 1/4 cup plus 2 tablespoons oil in a bowl.
Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally.
Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned.
Transfer cauliflower to a bowl and toss with olive mixture and parsley.
Season with salt and pepper to taste.

Nutrition Facts : Calories 344.1, Fat 29, SaturatedFat 4.1, Sodium 239.1, Carbohydrate 19.2, Fiber 7.8, Sugar 7.1, Protein 7.3

Roasted Cauliflower with Crispy Capers image

Provided by Food Network Kitchen

Time 40m

Yield 8

Number Of Ingredients 5

2 heads cauliflower, trimmed and cut into florets
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup drained jarred capers in brine
1/4 cup roughly chopped fresh parsley

Steps:

Preheat the oven to 425 degrees F.
Toss the cauliflower in a large bowl with 1/3 cup oil and a generous sprinkle of salt and pepper until well coated. Spread out onto 2 rimmed baking sheets. Roast until tender, stirring once or twice, about 30 minutes.
Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Add the capers and cook just until they burst and crisp, about 1 minute. Evenly pour over the cauliflower, add the parsley and toss to coat. Season with additional salt and pepper.

Crispy Cauliflower with Olives, Capers, and Parsley image

Yield Serves 2

Number Of Ingredients 6

2 tablespoons finely chopped Kalamata olives (about 6) or other brine-cured black olives
2 teaspoons drained capers, finely chopped
1 tablespoon red-wine vinegar
3 tablespoon extra-virgin olive oil
4 cups 1-inch cauliflower flowerettes (about 1 head)
2 tablespoons chopped fresh parsley leaves (preferably flat-leafed)

Steps:

In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil.
In a large non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cauliflower, covered, stirring occasionally, 10 minutes. Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season cauliflower with salt and pepper.